Description
Mandarin Orange Cream Pound Cake is a moist, buttery cake infused with citrus zest and tender mandarin segments, topped with a fluffy vanilla whipped cream. It’s a refreshing yet rich dessert ideal for spring, brunches, or holiday gatherings.
Ingredients
Units
Scale
- For the Cake:
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup milk or orange juice
- 1 cup mandarin orange segments (canned or fresh, drained)
- For the Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Optional: additional mandarin slices and mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan thoroughly.
- In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, alternating with milk or orange juice, beginning and ending with dry ingredients.
- Gently fold in mandarin orange segments.
- Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the topping, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once cake is cooled, spread whipped cream over the top. Garnish with mandarin slices and mint leaves if desired.
- Refrigerate before serving for best texture and flavor.
Notes
- Use fresh mandarin segments for extra brightness, ensuring they’re peeled and pith-free.
- Substitute part of the butter with Greek yogurt for a lighter texture.
- Decorate with orange glaze instead of cream for longer shelf life.
- Store cream-topped cake in the fridge and consume within 3 days.
- Use a bundt pan for a more elegant presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg